I've always wanted to make some Chilli Jam, and since I had some red chillis and tomatoes to use up, I thought better now than never.
- 3 long fresh red chillies, coarsely chopped
- 2 ripe tomatoes, chopped finely
- 2 garlic cloves, minced
- 1/4 cup water
- 1 cup white sugar
- 40ml white wine vinegar
- 1/2 lime, juiced
- 4 tsp fish sauce
- Place the chilli, tomato, garlic and water in a medium saucepan.
- Add the sugar, vinegar, lime juice and fish sauce. Stir over medium-low heat until the sugar dissolves.
- Increase heat to medium-high and bring to the boil. Reduce heat to medium-low and simmer for 30-40 minutes or until the jam jells when tested (see tip). Spoon the hot jam into clean, dry jars. Seal. Invert for 2 minutes. Set aside to cool.
Cook's tip: To test if it's ready, place a teaspoon of jam on a chilled saucer and place in the freezer for 1 minute. If it's firm and set, the jam is ready.
- Storage tip: Store, unopened, for up to 6 months. Once opened, store in fridge for up to 2 months. Use in Thai-style stir-fries and salad dressings.
